Tangy Sweet and Sour Meatballs – Looking for a quick and flavorful meal that will satisfy everyone at the table? These Tangy Sweet and Sour Meatballs are perfect. With a balance of savory beef and a sauce that’s the right mix of tangy and sweet, it’s a dish you can whip up in just 20 minutes. Made with ground beef, breadcrumbs, and a delicious sweet-and-sour sauce, it’s a winner for weeknight dinners or party appetizers.
The first time I made these meatballs, it was one of those “let’s see what I can throw together” kind of nights. I was craving something different but didn’t want to spend hours in the kitchen. My husband wasn’t sure about the whole sweet and sour thing, but after the first bite, he was all in. And my kid? They practically licked the plate clean! Now, this recipe is one of my go-to when I need something fast but full of flavor. It’s tangy, a little sweet, and just the right amount of savory—everyone’s happy.
What makes this Tangy Sweet and Sour Meatballs truly special?
This recipe is all about big flavor with minimal effort. The meatballs are tender, perfectly seasoned, and pair beautifully with the tangy sweet-and-sour sauce. The sauce comes together quickly with simple ingredients you probably already have on hand—brown sugar, ketchup, cider vinegar, and a splash of soy sauce. Whether you’re making this for a quick weeknight dinner or serving it as a fun appetizer, these meatballs always hit the spot. And the best part? They’re ready in just 20 minutes!
What You Need To Make This Tangy Sweet and Sour Meatballs Recipe?
Ground beef: You want some fat in there for flavor and juiciness, so I usually go with 80/20 or 85/15 ground beef. Too lean and your meatballs might end up a bit dry, so don’t be afraid of a little fat—it’s what makes them tender and tasty!
Bread crumbs: These are the glue that holds the meatballs together. I like using dry bread crumbs because they soak up the juices and keep everything from falling apart. You can use whatever you have—plain, seasoned, whatever works!
Onion: Finely chop this so it blends in nicely with the meat. The onion adds a bit of sweetness and moisture to the meatballs without overpowering the flavor. And if you’ve got picky eaters at home, they won’t even notice it’s there!
Egg: The egg is your binder—it keeps the meatballs from crumbling apart when you cook them. Without it, they’d just fall apart in the pan, and nobody wants that, right?
Brown sugar: This is where the sauce gets its sweetness. Brown sugar melts beautifully into the sauce, giving it that caramelized flavor that’s so addictive. It’s sweet, but not too sweet, thanks to the tangy vinegar.
Ketchup: Ketchup gives the sauce a thick, tomatoey base with just enough sweetness to balance the tang of the vinegar. Plus, it’s something we all have in the pantry, so no fancy ingredients needed!
Cider vinegar: Here’s where the tang comes in. Cider vinegar adds that punch of sourness that makes sweet and sour sauce so good. It balances out the sugar perfectly and gives the sauce its signature zing.
Soy sauce: Just a little soy sauce adds a deep, savory element to the sauce. It balances out the sweetness and sourness, making the flavors more complex. Don’t skip it!
Cornstarch: Cornstarch is your thickener. You mix it with the sauce, and as it heats up, it turns that runny sauce into a thick, glossy coating for the meatballs. Simple but effective!
Steps To Make Tangy Sweet and Sour Meatballs:
First things first, grab a big mixing bowl and throw in your ground beef, bread crumbs, chopped onion, egg, and a good pinch of salt and pepper. Now, dive in with your hands (or a spoon, but honestly, hands work best) and mix it all together until it’s well combined. Just don’t over-mix, or your meatballs will be tough.
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Now, roll the mixture into little meatballs—about 1 1/2 inches each. You should get around 20 to 25 meatballs, but no need to be exact here. Just go with whatever size feels right.
Heat up a large nonstick skillet over medium heat. Place your meatballs in the pan and cook them until they’re browned on all sides and cooked through. This should take about 7 to 10 minutes. If your pan’s too small, do it in batches—better to give them space to brown nicely.
While the meatballs are cooking, let’s whip up the sauce. In a bowl, whisk together the brown sugar, water, ketchup, cider vinegar, soy sauce, and cornstarch. Make sure there are no lumps of cornstarch—it should all be smooth.
Once your meatballs are cooked, pour that sauce over them in the pan. Turn the heat down to low and let the sauce thicken up, stirring occasionally. This only takes about 3 to 5 minutes, and you’ll see the sauce go from thin to beautifully glossy.
And you’re done! Serve the meatballs nice and hot, with plenty of that tangy sauce drizzled over the top. These are perfect on their own, but they’re amazing with rice or mashed potatoes too.
Tip:
If you want to take these meatballs to the next level, try baking them instead of pan-frying. Just pop them onto a lined baking sheet and bake at 400°F for about 15 to 20 minutes, flipping halfway through. This method gives you an evenly cooked, tender meatball without having to babysit them on the stove. Plus, while they’re baking, you can whip up the sauce or prep a side dish. Also, don’t be afraid to play with the sauce—add a little sriracha if you like things spicy, or a splash of pineapple juice if you want to go tropical. This recipe is super flexible, so make it your own!
Frequently Asked Questions:
Can I use a different type of meat instead of beef?
Absolutely! You can swap the ground beef for ground turkey, chicken, or even pork. Just keep in mind that leaner meats like turkey or chicken might cook a little faster, so keep an eye on them to make sure they stay tender and juicy.
Can I make these meatballs ahead of time?
Totally! You can make the meatballs ahead, cook them, and store them in the fridge for up to 2 days. The sauce can also be made ahead and kept separate. When you’re ready to serve, just reheat everything together in a skillet until warmed through, and you’re good to go!
Can I freeze the meatballs?
Yes! The meatballs freeze beautifully. Just cook them first, then freeze them in a single layer on a baking sheet. Once they’re frozen solid, transfer them to a freezer-safe bag. When you’re ready to use them, thaw and reheat with the sauce. The sauce itself can also be frozen, but I’d recommend freezing it separately from the meatballs for best results.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Tangy Sweet and Sour Meatballs
Ingredients
Meatballs:
- 1 lb ground beef
- 1 c dry bread crumbs
- 1 onion finely chopped
- 1 egg
- Salt and pepper to taste
Sweet and Sour Sauce:
- 1 c brown sugar
- 1 c water
- 1/2 c ketchup
- 1/2 c cider vinegar
- 2 tbsp soy sauce
- 2 tbsp cornstarch
Instructions
- Start by making the meatballs. In a large bowl, combine the ground beef, bread crumbs, chopped onion, egg, and a good pinch of salt and pepper. Mix everything together until it’s well combined, but don’t overdo it—you want tender meatballs, not tough ones.
- Once mixed, roll the mixture into balls about 1 1/2 inches in diameter.
- Heat up a large nonstick skillet over medium heat and cook the meatballs, turning occasionally, until they’re nicely browned on all sides and cooked through.
- While the meatballs are cooking, let’s whip up the sauce. In a medium bowl, whisk together the brown sugar, water, ketchup, cider vinegar, soy sauce, and cornstarch until smooth and lump-free.
- After the meatballs are done cooking, go ahead and pour the sauce right over them in the skillet. Lower the heat to a simmer and cook for another 3 to 5 minutes, stirring occasionally, until the sauce thickens and coats the meatballs.
- Serve them hot, and dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
